
The tech world is well known for the way it obsesses over speed. From initial idea, to funding to launch to IPO, the name of the game is speed. In tech, if you don’t move fast, someone else will eat your lunch. If an idea is good, there will be competitors. The company that moves the fastest will be the one with the users and the advantage. If you don’t move fast, you will lose. In the early years of Facebook, Mark Zuckerberg established the company credo as, “Move fast and break things.” Reid Hoffman of Linkedin was even more direct when he said, “If you aren’t embarrassed by the first version of your product, you shipped too late.” This need for speed is commonly accepted wisdom by everyone in tech.
But, how do these theories relate to a restaurant company? Restaurants aren’t known for doing things quickly. Most restaurants take well over a year to get off the ground, not to mention the significant investment. Restaurants are pretty much the polar opposite of the “lean startup model,” commonly praised in tech. Restaurants can’t pivot as quickly and nimbly as an app can. It is hard to be an Italian restaurant one day and Southwestern one the next. We aren’t able force our guests to download the last version of our app whenever we like.
However, that doesn’t mean speed isn’t important in every industry, or that there aren’t things to learn from this tech ethos. I chose today’s quote from Mark Zuckerberg for the way it seems a little more relatable to the restaurant business. After all, in restaurant management, we spend a lot of time getting people not to break things (be careful of my china!!).
The main lesson to me of, “done is better than perfect,” is that you have to DO things in order to succeed. You can’t sit back and not act because you are too worried about perfection. The concept of perfection can be paralyzing. Everyone wants to deliver great work. But, if you don’t deliver any work how can you ever approach perfection?
Let’s breakdown the example of a new dish or cocktail idea. Often these don’t make the menu because they aren’t yet “perfect.” In reality, it can be fine to launch an item you feel isn’t perfect as long as you are ready to follow up with improvements quickly. In tech they beta test. In restaurants, we get to run specials and listen to our guests. How is the guest reaction? Does it sell? Are people happy with it? Is it memorable? Too spicy? Too boring? Spending too much time focused on getting the item perfect before it hits the menu is in some way wasted time. The only ones who get to declare something perfect are the guests. The key is to get an idea out there and react to feedback QUICKLY. Very rarely, is something going to launch that can’t be improved by reading guest reaction. At the same time, if something isn’t working don’t waste time in killing it.
One caveat, remember those important times when you need to ignore feedback for a while, because you as the creator feel something IS perfect. Sometimes, the guest needs a little time to catch up to an idea. If down the road we see were wrong, we can act quickly then. As we have talked about before, taking risks is part of the game. It gets a lot easier to take risks when you are at the same time always prepared to move quickly.
This week get out there and think of yourself like a tech company. Get out there and take action. Try something new. Don’t wait for perfection. Focus on action, adapt after launch and see what you can get done!
Can you think of other places where the idea of perfection gets in your way?
Have a great week!




Reality is a complex concept. In a world that never stops changing it can be hard to see the reality of any situation. It is extremely difficult to pay respect to our personal biases while objectively trying to determine reality. This quote by Jack Welch, legendary former CEO of General Electric, wisely points out two of the biggest obstacles to seeing reality for what it is.


